Go Back
Two golden-brown baked cruffins sitting on a clean white plate with natural lighting highlighting the crispy texture. (Cinnamon Cruffin Recipe)

The Ultimate Cinnamon Cruffin Recipe for Perfect Flaky Layers

Master this Cinnamon Cruffin Recipe to create bakery-style pastries at home. Featuring delicate, flaky laminated layers, warm cinnamon swirls, and a glimmering granulated sugar crust, these golden-brown treats are a brunch showstopper.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 cruffins
Course: Breakfast, Brunch, Dessert
Cuisine: American, French-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cruffin Ingredients
  • 1 cup (240ml) warm whole milk Heated to 110°F (43°C)
  • 1 tbsp (10g) active dry yeast
  • 3 tbsp (45g) granulated sugar
  • 3 1/2 cups (420g) all-purpose flour
  • 1/2 cup (113g) unsalted butter Melted
  • 1 tsp (5g) kosher salt
  • 3/4 cup (170g) unsalted butter Room temperature, very soft
  • 2 tbsp (15g) ground cinnamon
  • 1/2 cup (100g) granulated sugar For coating

Equipment

  • 1 12-Cup Muffin Tin Essential for holding the cruffin shape as it bakes.
  • 1 Rolling Pin Needed to stretch the dough paper-thin.
  • 1 Pizza Cutter or Sharp Knife For slicing the dough cleanly to expose layers.

Method
 

Making the Cruffins
  1. Whisk warm milk, active dry yeast, and 1 tsp (5g) of sugar in a bowl. Let sit for 5-10 minutes until frothy.
  2. Add the remaining dough sugar, flour, melted butter, and salt. Knead for 8-10 minutes until smooth. Cover and let rest for 45 minutes.
  3. Divide dough into 4 portions. Roll one portion very thin. Spread generously with the incredibly soft room-temperature butter.
  4. Sprinkle the buttered dough evenly with ground cinnamon. Tightly roll the dough into a long log.
  5. Slice the dough log straight down the middle lengthwise. Tie each half into a loose knot with the cut, layered side facing outward. Place in a greased muffin tin.
  6. Cover and proof for 30 minutes. Bake at 375°F (190°C) for 22-25 minutes until deep golden-brown and crispy.
  7. While still warm, gently remove the cruffins and roll them immediately in the remaining granulated sugar.

Notes

Use incredibly soft, mayonnaise-like butter for the laminating step to avoid tearing the dough.
Keep the cut, layered side facing out when knotting to ensure the layers pop during baking.